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http://www.veganbaking.net/recipes/sauces-syrups-spreads/sauces/banana-caramel-saucehttp://www.veganbaking.net/recipes/sauces-syrups-spreads/sauces/banana-caramel-sauce
I love caramel because it's the closest thing there is to food alchemy. Ok, maybe chocolate is close to this too but caramel involves a few basic non-exotic ingredients and a simple process. The end result is something that's truly extraordinary and more than the sum of it's parts. One of the great things about caramel is how you can just swap in certain fats and sugars to create caramels with amazing layers of flavors. The more I experiment with working with caramel this way, the more surprised I am.

I've found that building rich vegan caramel flavors (and increasingly, most other vegan baking flavor building applications) works really well when there's a small amount of unrefined coconut oil supplanting the regular fats. Unrefined coconut oil has naturally occurring compounds that mimic some of the flavors of dairy. As I developed this method further I found that a good rule is to use about 10% to 20% of the total fat consisting of coconut oil for optimum flavor. I've been using this in my latest caramels combined with vegan creams or non-dairy milk with great results. Bananas also have some of the flavor compounds found in dairy. What if I combined coconut and banana to use instead of a vegan cream and incorporated it into a caramel?

In this Vegan Banana Caramel recipe, the vegan cream is swapped out for banana purée and unrefined coconut oil. It's the most simple caramel I've ever prepared and one of the most seductive. The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer. I recommend using a squeeze bottle with the top cut slightly bigger than normal for convenient application.

This is the perfect caramel for anything from apple pie, vanilla ice cream or any other dessert you want to bring to the next level.

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I love caramel because it's the closest thing there is to food alchemy. Ok, maybe chocolate is close to this too but caramel involves a few basic non-exotic ingredients and a simple process. The end result is something that's truly extraordinary and more than the sum of it's parts. One of the great things about caramel is how you can just swap in certain fats and sugars to create caramels with amazing layers of flavors. The more I experiment with working with caramel this way, the more surprised I am.

I've found that building rich vegan caramel flavors (and increasingly, most other vegan baking flavor building applications) works really well when there's a small amount of unrefined coconut oil supplanting the regular fats. Unrefined coconut oil has naturally occurring compounds that mimic some of the flavors of dairy. As I developed this method further I found that a good rule is to use about 10% to 20% of the total fat consisting of coconut oil for optimum flavor. I've been using this in my latest caramels combined with vegan creams or non-dairy milk with great results. Bananas also have some of the flavor compounds found in dairy. What if I combined coconut and banana to use instead of a vegan cream and incorporated it into a caramel?

In this Vegan Banana Caramel recipe, the vegan cream is swapped out for banana purée and unrefined coconut oil. It's the most simple caramel I've ever prepared and one of the most seductive. The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer. I recommend using a squeeze bottle with the top cut slightly bigger than normal for convenient application.

This is the perfect caramel for anything from apple pie, vanilla ice cream or any other dessert you want to bring to the next level.

Vegan Banana Caramel Sauce Recipe

1) Blend the banana flavor ingredients

In a food processor or blender, blend the banana purée, coconut oil and vanilla extract. Set aside.

2) Caramelize the sugar mixture

In a heavy duty, medium saucepan, add the water then add the sugar and salt in a mound in the middle, taking care to not get sugar on the sides of the saucepan. In another small saucepan, add the banana mixture cover and place on medium-low heat. Cover the sugar and water mixture and bring it to a boil over high heat until the mixture registers 300F (149C) with a candy thermometer. This should take about 7 minutes. Reduce heat to medium and continue to cook until the mixture registers 350F (177C) which should take about 1 to 2 minutes. Remove from heat.

While you're caramelizing the sugar, bring the banana mixture to a simmer. The goal here is to add the hot banana mixture to the hot caramel; if the banana mixture boils before the water and sugar caramelization is done, remove the banana mixture from heat and leave the cover on.

3) Combine the banana mixture with the caramel

Remove the cover from the banana mixture and carefully pour about ¼ of it into the caramel mixture, allowing it to bubble vigorously. When the bubbling has subsided, add the remaining banana mixture then whisk in the vanilla extract. Slowly and carefully transfer the mixture to a heat proof container placed over a wooden cutting board to insulate your work surface, cover and store in the refrigerator until cool, about 2 hours.

4) Allow the vegan caramel to cool before blending

Allow the mixture to cool to room temperature in the refrigerator. Transfer the mixture to a blender and blend on high for 1 minute. Store in a covered container in the refrigerator for up to one month. To reheat, just warm it up in the microwave or in a pot and give it a quick stir. This recipe makes about 1 cup of Vegan Banana Caramel Sauce.

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Tue, 28 Feb 2012 20:45:38 -0500http://www.veganbaking.net/recipes/breakfast/granola/easy-granolahttp://www.veganbaking.net/recipes/breakfast/granola/easy-granola
Making this Easy Vegan Granola recipe is only slightly harder and much more fun than scooping it out of the bulk bins at the local health food store. It features almond butter for its base, rolled oats, cinnamon and nutmeg and just the right amount of walnuts and pecans to round out the crunch. A touch of raisins add a welcoming sweetness.

I prefer to not overload with sugar in the morning so my granola recipes tend to err on the side of reduced sweetness which is a contrast from most store-bought granola. If you like your granola sweet then you may consider adding a few Tablespoons additional sugar. The reduced sweetness allows other flavor nuances to come through. The almond butter toasts during baking which brings on a rich flavor. A small amount of unrefined coconut oil increases flavor complexity further. Use this granola recipe as a base for future granola recipes. Enjoy it with non-dairy milk, top it with non-dairy yogurt or crumble it over ice cream. {loadposition share}

Making this Easy Vegan Granola recipe is only slightly harder and much more fun than scooping it out of the bulk bins at the local health food store. It features almond butter for its base, rolled oats, cinnamon and nutmeg and just the right amount of walnuts and pecans to round out the crunch. A touch of raisins add a welcoming sweetness.

I prefer to not overload with sugar in the morning so my granola recipes tend to err on the side of reduced sweetness which is a contrast from most store-bought granola. If you like your granola sweet then you may consider adding a few Tablespoons additional sugar. The reduced sweetness allows other flavor nuances to come through. The almond butter toasts during baking which brings on a rich flavor. A small amount of unrefined coconut oil increases flavor complexity further. Use this granola recipe as a base for future granola recipes. Enjoy it with non-dairy milk, top it with non-dairy yogurt or crumble it over ice cream.

1) Prepare your flavor building ingredients

2) Combine the ingredients to make your vegan granola

In a large mixing bowl, stir together the oats, wheat germ, walnuts and pecans. Add the wet ingredients from Step 1 and thoroughly stir until well combined.

3) Bake to perfection

Place the mixture on a baking sheet and spread it out flat. Bake for 30 minutes, or until the granola starts to dry. If using two baking sheets, switch racks halfway during the baking duration. Remove from the oven and let cool.

4) Break the vegan granola into smaller pieces

Transfer the granola to a large mixing bowl and break it up into smaller pieces. Stir in the raisins or other dried fruit. Store in a covered container at room temperature for up to 2 months. This recipe makes about 8 cups of Easy Vegan Granola.

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]]>Sun, 26 Feb 2012 06:41:00 -0500http://www.veganbaking.net/recipes/cakes/sponge-cakes/sugar-mamas-gluten-free-vanilla-cakehttp://www.veganbaking.net/recipes/cakes/sponge-cakes/sugar-mamas-gluten-free-vanilla-cake
Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy! {loadposition share}

Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy!

Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth.

4)

Fill the cupcake wrappers or greased cake pans.

5)

Bake the cupcakes for 15-20 minutes or cake for 30ish minutes. When the cake is ready it will be light brown on top and spring back when you press it lightly. Sugarmama's Gluten-free Vegan Vanilla Cake makes 12 to 14 cupcakes, two 7inch round cakes or one 9 inch cake.

I’m a huge fan of linzer cookies which are sandwich cookies featuring an almond pastry crust sandwiching a tart raspberry jam center. I’m also a huge fan of gingerbread paired with orange. The tart orange pairs well with the spicy, bright flavors of ginger. These Vegan Gingerbread Marmalade Sandwich Cookies were borne out of a desire to combine the best qualities of these cookie styles, featuring a cookie that also delivers a crispy exterior, giving way to a chewy, jam layered center.

Since this recipe features gingerbread, it relies on placing the dough in the refrigerator between steps to ensure the dough is stiff and easy to work with. It’s worth clearing space in your freezer for two baking sheets before you start. I recommend using small cookie cutters for these cookies because the dough will spread out considerably during baking, making the cookies larger. I ended up using a small flower cookie cutter and an apple corer to cut the center holes. Adding about 4 drops of orange extract to the marmalade will ensure it has enough strength to stand up against and optimally pair with the gingerbread.

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I’m a huge fan of linzer cookies which are sandwich cookies featuring an almond pastry crust sandwiching a tart raspberry jam center. I’m also a huge fan of gingerbread paired with orange. The tart orange pairs well with the spicy, bright flavors of ginger. These Vegan Gingerbread Marmalade Sandwich Cookies were borne out of a desire to combine the best qualities of these cookie styles, featuring a cookie that also delivers a crispy exterior, giving way to a chewy, jam layered center.

Vegan gingerbread cookie dough requires a little extra love

Since this recipe features gingerbread, it relies on placing the dough in the refrigerator between steps to ensure the dough is stiff and easy to work with. It’s worth clearing space in your freezer for two baking sheets before you start. I recommend using small cookie cutters for these cookies because the dough will spread out considerably during baking, making the cookies larger. I ended up using a small flower cookie cutter and an apple corer to cut the center holes. Adding about 4 drops of orange extract to the marmalade will ensure it has enough strength to stand up against and optimally pair with the gingerbread.

2) Whisk together the flavor building ingredients

3) Build the cookie dough

Pour half of the flour into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Pour the other half of the flour and mix with with a spoon until well incorporated. It's normal for the dough to feel really thick at this point and you may have to mix with your hands.

4) Chill the dough

Form the dough into a ball, flatten it into a 1 inch disc and wrap it in plastic wrap. Chill the dough in the refrigerator from 4 hours to 3 days. Alternatively, the dough can be frozen for up to 3 months.

5) Roll out the dough

Unwrap the dough and save the plastic wrap. Lightly flour a clean surface and roll the dough out using a rolling pin, rolling radial strokes going from the center outward. Roll to 3/16 of an inch. Coat the rolling pin with a dusting of flour between rolls to keep the dough from sticking to the rolling pin.

6) Prepare the bottom gingerbread pieces

Cut the dough into your bottom shape using a cookie cutter and leave it in the dough. Dust a thin metal spatula dusted with flour and slide it under the cookie cutter and dough. A thin spatula makes life much easier in this recipe. If you don’t have a thin one you may need to place the cookies in the freezer longer to firm up the dough enough so it’s easily transferred. Transfer the dough to the baking sheet and use the cookie cutter to carefully slide the dough from the spatula to the baking sheet. Do this for about ⅔ of the dough you rolled out. Transfer the baking sheet to your freezer for 20 minutes so the dough firms up. Gather the excess dough into a ball, flatten it to a 1 inch disc, wrap it back in the plastic wrap and place it in the freezer.

7) Spread the marmalade

If your marmalade has been in the refrigerator, remove the lid and place it in the microwave for about 10 seconds so it can get to room temperature. Having the marmalade at room temperature is crucial so it can be spread thin. Whisk together the marmalade with the orange extract (if using) until well incorporated. Remove the dough you wrapped up and the baking sheet from the freezer. Spread a thin coat of marmalade on each bottom cookie. Place the cookies and their sheet aside.

8) Make the top gingerbread pieces

Preheat your oven to 400F (204C). Roll out the remaining dough again to 3/16 of an inch like you did on Step 2. Cut the pieces as you did on Step 3 then place the sheet in the freezer for 10 minutes. Remove the sheet and use a smaller cookie cutter to cut out the center piece. If you have trouble cutting the holes, just put the cookies in the freezer for a bit longer so they solidify more. I used an apple corer to cut the holes in this recipe.

9) Apply sanding sugar to the cookie tops

liberally sprinkle sanding sugar over the tops of the cookie tops. Use the flat bottom of a drinking glass to press the sugar crystals into the cookie tops so they stay in place during baking. Place both sheets of cookies back in the freezer for 20 minutes.

10) Assemble the vegan gingerbread cookies and bake to perfection

Remove both cookies sheets from the freezer. Carefully place the top cookie pieces onto the bottom pieces, creating a cookie sandwich with marmalade in the middle. Lightly press down to ensure the top cookie is secure. Reduce oven heat to 350F (177C) and bake for 22 minutes, rotating the cookie sheet halfway through the baking duration. Allow the cookies to cool on the sheets for about 15 minutes before transferring them to wire racks to cool. Store in an air-tight container at room temperature for up to one week or in the freezer for up to three months. Depending on the size of your cookie cutters, this recipe makes about 20 Vegan Gingerbread Marmalade Sandwich Cookies.

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{loadposition article-body-ad} ]]>Thu, 26 Jan 2012 20:17:09 -0500http://www.veganbaking.net/recipes/cakes/sponge-cakes/party-piece-chocolate-cakehttp://www.veganbaking.net/recipes/cakes/sponge-cakes/party-piece-chocolate-cake
Some vegan recipes are a bit complex, or use a few too many ingredients for more liking. I wanted to see what would happen if I paired a chocolate cake recipe down to almost nothing. The result: a really nice sponge cake made without specialist ingredients and easy for a baking beginner. for my party piece I scribble the recipe down on a paper napkin to share with others.
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Some vegan recipes are a bit complex, or use a few too many ingredients for more liking. I wanted to see what would happen if I paired a chocolate cake recipe down to almost nothing. The result: a really nice sponge cake made without specialist ingredients and easy for a baking beginner. for my party piece I scribble the recipe down on a paper napkin to share with others.

This recipe should make 8 generous portions of Party Piece Vegan Chocolate Cake and can be ready to eat, warm from the oven, in little over an hour. It's been extensively tested on the good people of Hastings, UK, and half of them have no idea it's vegan! Haha!

2)
Pour the flour, sugar, cocoa powder and baking powder into a bowl (you won't need to sieve unless you have been using your bag of flour as a foot rest).

3)
Mix the vegetable oil and water together, stir quickly into the dry ingredients.

4)
Divide the batter between the 2 cake tins. Bake for 20-25 minutes. Test with a thin knife to see if cooked, the inserted knife will come out clean.

5)
Rest on wire racks for 25 minutes. Use a knife to carefully ease the cakes from the tins.

6)
Spread jam over one half, and pop the other half on top. Dust with cocoa or icing sugar if you feel like it. The one in the picture is decorated by a simple frosting and topped with strawberries, but you really don't need to go to that kind of effort.

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{loadposition article-end} ]]>Tue, 17 Jan 2012 05:00:59 -0500http://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/apple-spice-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/apple-spice-bread
I glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up.

Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense. {loadposition share}

I glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up.

Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense.
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I'm going through a phase these days in which I'm trying to limit my sugar intake. I find that more than a couple of teaspoonfuls a day gives me a sugar rush, and eventually leaves me feeling rather drained, so I'm switching to more natural sweeteners and sugar replacers. In this cake, I used stevia (something I'm still experimenting with) and agave. I would've used just stevia, but I find it often leaves an unpleasant aftertaste. So the agave provides some of the sweetness, and an all-pervading warmth. There's a grating of nutmeg in there, which hits your nose first, and is then backed by the agave, the apples and the toasty smell of whole wheat. This bread, toasted lightly, is perfect for breakfast. And for a tea time snack. Or for dessert. Or at any time, really.

Vegan Apple Spice Bread Recipe

1 ½ cups (about four medium-size) apples, peeled, cored, finely chopped and then cooked down for about 20 minutes

1 cup all-purpose flour

¾ cup whole wheat four

½ teaspoon baking soda

½ teaspoon freshly grated nutmeg

A pinch of salt

½ cup vegetable oil (I used sunflower seed oil)

4 teaspoons stevia

½ cup amber agave syrup

¼ teaspoon vinegar

1 Tablespoon demerara sugar

1)
Grease and dust a standard-sized loaf pan with flour. (I didn't have a loaf pan so I used a regular 6" cake pan with tall sides.) Preheat the oven to 330F (165C).

2)
In a large bowl, whisk together the flours, baking soda, nutmeg and salt.

3)
In a medium bowl, whisk together the oil, stevia, agave, vinegar and applesauce.

4)
Create a well in the middle of the dry ingredients and pour the wet ingredients into that. Stir gently with a wooden spatula to combine.

5)
Once they are just combined (Just make sure there are no major visible lumps of flour) pour into the prepared pan.

6)

Scatter demerara sugar over the top and bake in the preheated oven for about 45-50 minutes, or until the top is nicely browned and a skewer inserted inside comes out clean.

Allow the loaf to cool on a wire rack before cutting. The crumb will become more dense and easy to slice on the next day. Vegan Apple Spice Bread should keep, sealed airtight, for 3 to 4 days. I like to cut myself a slice every now and then, toast it on either side, and eat it with a cup of tea. This recipe makes 1 loaf of Vegan Apple Spice Bread.

Holiday dinners at my Godparent's house was always a special occasion. The food was inspirational but the the one dish that my brother and I looked forward to all year was the simple but perfect implementation of garlic bread. This consisted of a store-bought flute of San Francisco sourdough, sliced but leaving the bottom crust intact so the slices could be torn off as the loaf worked its way around the table. This loaf was buttered between the slices, wrapped in tin foil and warmed in the oven. Buttering the slices while leaving the loaf intact had the advantage of ensuring both sides of each slice was buttered. Wrapping the loaf in tin foil had the benefit of allowing the entire loaf to be saturated with buttery aromas and flavors during its time in the oven and the tin foil could be folded back over the loaf in between servings to keep the bread warm while it was on the table. Brilliant! {loadposition share}

Holiday dinners at my Godparent's house was always a special occasion. The food was inspirational but the the one dish that my brother and I looked forward to all year was the simple but perfect implementation of garlic bread. This consisted of a store-bought flute of San Francisco sourdough, sliced but leaving the bottom crust intact so the slices could be torn off as the loaf worked its way around the table. This loaf was buttered between the slices, wrapped in tin foil and warmed in the oven. Buttering the slices while leaving the loaf intact had the advantage of ensuring both sides of each slice was buttered. Wrapping the loaf in tin foil had the benefit of allowing the entire loaf to be saturated with buttery aromas and flavors during its time in the oven and the tin foil could be folded back over the loaf in between servings to keep the bread warm while it was on the table. Brilliant!

My brother and I eventually begged my parents to adopt this bread tradition for holiday feasts at our house. When I adopted a vegan diet we switched from butter to margarine and although the results were satisfactory, there seemed to be something lacking; substituting margarine doesn't always work as well as butter 100 percent of the time.
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Several years later I was having a dinner with friends and everyone at the table was falling over themselves in anticipation for Vlad's famous garlic bread spread. What was in this bread spread? I never found out but it was thick, dairy-based, rich, spreadable and smelled what a bread spread would probably smell like if you took the best elements of butter and sharp cheddar. Without even tasting it I was mesmerized by it. What if I combined these two garlic bread methods to make a vegan rich, buttery bread spread that could take garlic bread to another level?

1) Blend all of the ingredients until smooth

Preheat your oven to 350F (177C). Add the olive oil, onion, nutritional yeast flakes, garlic, tahini, tarragon, lemon juice, white wine vinegar and salt to a food processor or blender. If you're using a food processor, process for about 1 minute. If you're using a blender, blend for about 30 seconds. Transfer the bread spread to a small bowl.

2) Slice the bread

Slice loaf of bread in ¾ inch thick slices using a serrated knife with cuts going down into the bottom of the crust. It's important to leave the bottom crust intact to it's easier to apply the bread spread. The slices can be torn off the loaf as it's served.

3) Apply the vegan bread spread to the bread

Cut a piece of tin foil about 2 to 3 feet long and place the bread on top. Using a pastry brush, work your way through the bread slices, liberally spreading the bread spread in betweet each slice.

4) Bake the bread to perfection

Wrap the bread tightly with the tin foil and bake the bread for 20 minutes. Remove the bread from the oven, unwrap the top so steam can escape and allow it to cool for a few minutes. The bread can be served on the table directly out of the tin foil. In between servings, wrap the bread in its tin foil to keep it warm and flavorful. Store the bread spread in a covered container for up to 1 week in the refrigerator or up to 3 months in the freezer. This recipe makes about 1 ½ cups Vegan Garlic Tarragon Bread Spread, which should be enough for 2 flutes, boules or baguettes.

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{loadposition article-end} ]]>Mon, 12 Dec 2011 00:17:54 -0500http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/flourless-sprouted-wheat-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/flourless-sprouted-wheat-bread
Traditional flour is ground endosperm powder which is the result of the flour mill removing most of the hard pieces and hence, nutrition from the wheat berry. I'm a huge fan of whole sprouted grains because they're more flavorful and contain significantly more nutrients than bread made with traditional flour. This Flourless Sprouted Whole Wheat Bread recipe utilizes sprouted wheat berries that are then ground into a purée. This requires a substantially hardy food processor. If you're not sure if your food processor is powerful enough, look on the bottom. It should say at least 6.5 Amps or "6.5 A".

This bread was difficult to design due to the nature of the wheat berry. This hardy seed contains the germ which is the heart and soul of the seed. The germ is the embryo of the plant in its dormant state. It's accompanied by the starchy endosperm which acts as fuel for the germ when it sprouts or germinates. This package is encased in a firm fibrous shell called the bran. This protects the seed kind of like an egg shell protects an egg.

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Traditional flour is ground endosperm powder which is the result of the flour mill removing most of the hard pieces and hence, nutrition from the wheat berry. I'm a huge fan of whole sprouted grains because they're more flavorful and contain significantly more nutrients than bread made with traditional flour. This Flourless Sprouted Whole Wheat Bread recipe utilizes sprouted wheat berries that are then ground into a purée. This requires a substantially hardy food processor. If you're not sure if your food processor is powerful enough, look on the bottom. It should say at least 6.5 Amps or "6.5 A".

This bread was difficult to design due to the nature of the wheat berry. This hardy seed contains the germ which is the heart and soul of the seed. The germ is the embryo of the plant in its dormant state. It's is accompanied by the starchy endosperm which acts as fuel for the germ when it sprouts or germinates. This package is encased in a firm fibrous shell called the bran. This protects the seed kind of like an egg shell protects an egg.
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The science of sprouting wheat berries and making them into bread

In order to make bread from wheat berries, the wheat berries need to be softened so they can later be ground into a powder. Soaking the berries then allowing them to germinate for a couple days softens the berries. The germination step also has the advantage of releasing more nutrients as the seed prepares to become a plant. But what causes the germ to turn into a sprout and grow? During the soaking of the berries, enzymes called amylases in the bran layer become active and start to infiltrate the starch granules in the endosperm. Starches are made up of complex sugars which are made up of strings of glucose molecules. The amylases break the glucose molecules off of the starches into smaller groups of sugars consisting of one, two and three glucose molecules. Think of the amylase molecules cutting Fruit Loops off of a Fruit Loops necklace so they're smaller and easier for you to eat. Like us eating Fruit Loops, the germ happens to love these small sugars so it begins to grow and the seed continues to soften. This germination step assists leavening in breads because yeast also prefers glucose for it to function optimally.

Note: This is why some bakers, including yours truly, love storing bread doughs in the refrigerator overnight. It gives the amylases time to do their work while the cold temperatures keep the yeast dormant. The excess sugars in the dough and the increased amylase activity generates a more flavorful loaf with more yeast activity.

Once the seeds have sprouted to no more than ¾ the length of the grain, they're ground. The best way to do this is with a flour mill. I didn't want to disservice vegan bakers by instructing them to buy home flour mills that cost up to hundreds of dollars just to make flourless sprouted breads. There must be a better way to easily enjoy this uinique style of bread. If you do splurge on a home flour mill, you'll be rewarded with considerably fluffier and lighter bread. I settled on using a food processor to grind the wheat berries into a purée which results in an extremely dense, hearty loaf with chunks of wheat berries. I only recommend making this bread if you adore whole wheat breads. If you have a plush, soft spot for fluffy white breads I advise you to avoid this recipe.

As the endosperm hydrates, proteins contained within it called glutenin and gliadin unravel. Kneading, rest time or both contribute to the binding of these proteins into gluten. Gluten is a high protein, pliable rubbery mass that holds the bread together and acts like a net to trap rising C02 bubbles given off by the yeast.

Once the berries have been puréed, salt is kneaded in. This salt has a slight protective effect which lessens the chances that pathogenic microbes growing in the dough before the amylases can get their start. The dough is then left to rise and proof in a bread pan just as with normal flour-based bread.

The problem with bran husks

There is a reason there is a flour milling industry that's been considerably successful during the last several hundred years. The wheat berry doesn't lend itself well to the breads we know and love. The bran layer is the main culprit here due to how it cuts through the dough, severing critical gluten bonds as it's kneaded. The bran also acts as a barrier which blocks glutenin and gliadin from even getting the chance to join in the first place. Talk about a missed opportunity. Since these gluten bonds aren't able to be fully developed the bread is unable to hold the rising C02 coming off the yeast and the loaf results in a powdery brick.

In the course of developing this recipe I actually gave up at one point due to the amount of loaves I was producing that resembled fireplace sawdust wax logs. Maybe I could market these in cold climates and start a whole new industry? The flavor also wasn't interesting enough to justify the several days of preparation time. Finally, the bread crumbled while being sliced. The gluten just wasn't able to make strong enough bonds to hold the loaf together.

Still having some wheat berries in my pantry, I decided to give it another go. After I ground the soaked and sprouted wheat berries I had to step out before kneading in the yeast and other ingredients so I gathered the wheat berry purée into a ball and placed it in an air-tight container in the refrigerator for a few days. When I finally got around to making the bread I noticed it was rising while being baked! And the taste. The taste! The bread was like sourdough bread but didn't involve using a the traditional sourdough starter. Why was this happening?

My Eureka! bread moment

It turns out that leaving the wheat berry purée to sit and rest or ripen was the missing link for this bread. During ripening a couple things happen. The stiff bran husk gets a chance to hydrate and soften considerably. This softening allows them to become flexible to the point of where they don't inhibit gluten development like they used to. The other miracle that happens during ripening is flavor development. As the wheat berries are sprouting out in the open, as the amylases are converting much of the starches in the germ to sugars, the wheat berries are also getting inoculated by natural airborne yeasts and bacterias such as Lactobacillus. When the wheat berry purée is allowed to rest, these bacterias and yeasts consume the sugars and impart flavors such as lactic acid as byproducts. This flavor development is exactly what happens in wild yeast starters involved in sourdough bread baking.

This bread is unique in that it rises extremely slowly. This is due to the bran husks creating tiny channels that allow the yeast's C02 to escape. Once I discovered the results after the ripening of the wheat berry purée I was able to refine my methods and develop the recipe below.

Flourless Sprouted Whole Wheat Bread Recipe

3 ¼ cups wheat berries

1 ½ teaspoons salt

2 ¼ teaspoons, or one ¼ ounce package active dry yeast

1) Soak the wheat berries

Soak the wheat berries for about 18 hours. Drain then sprout the wheat berries, rinsing 2 to 3 times per day until the sprout is no more than ¾ the length of the grain. This should take about 24 to 36 hours and will vary depending on the temperature and humidity of your kitchen. If the berries sprout and you don't have time to proceed to step 2, place them in the refrigerator to slow their sprouting rate down. Here's more information on sprouting grains.

2) Process the wheat berries and allow them to ripen

Add about half of the wheat berries to a food processor and sprinkle half the salt over. Process until the mixture comes together into a ball which should take a minute or so. Stop the food processor and use a spatula to work around the perimeter of the food processor and push the mixture back down to the blades. Process again until the mixture gets too thick to mix any further and the blades just spin underneath, or about 1 minute. Transfer the wheat berry purée to a clean counter.

Process the other half of the wheat berries just as you did the first, taking care to add the other half of the salt. Add this wheat berry purée to the first batch on the counter and knead for about a minute to ensure the salt is evenly distributed throughout the whole mixture.

Form all of the wheat berry purée into a tight ball and place it in an airtight covered container. Leave the container at room temperature for 1 to 2 days. This step is crucial because it allows the bran layer to soften and the amylase enzymes to break out sugar for the yeast to eat. Leaving the purée out also allows the bread to develop a complex sourdough flavor. If you don't prefer sourdough flavors, leave your purée out for no more than about 12 hours.

Feel free to taste the wheat berry purée and allow it to sour to your liking. Once its ripened to your preferred sourness either move to Step 3 immediately or freeze it for later use. If you place it in the refrigerator it will keep ripening. It's also important to not ripen the purée for more than 2 days because it can start to go rancid and become unsafe to eat. This can happen when the current residential yeasts and bacteria eat all the available sugars they can and die off, leaving the environment open to different types of harmful microbes. If your dough becomes rancid or you’re not sure if it’s safe to eat, discard it.

3) Add the yeast and knead the dough

Transfer the wheat berry purée to a clean counter, sprinkle the dry yeast over it and knead for no less than 20 minutes. The knead is lengthy to ensure as much glutenin and gliadin, as possible is drawn out of the wheat kernels and activated into gluten. It also allows the yeast to hydrate, become active and disperse into the dough. It’s fascinating to see how the gluten develops throughout the kneading process here! Towards the end of the knead you’ll start seeing extremely long strands of gluten develop.

4) Allow the yeast to get active

Transfer the dough to a medium mixing bowl and form it into a ball. Cover the bowl with a plastic bag and let it sit for about 1 ½ hours. This dough will not rise considerably because the bran husks create tiny channels that allow the yeast's C02 gas to escape instead of contribute to leavening. Most of the leavening in this bread is done during the proofing stage which is the second rise after it has been placed in a loaf pan.

5) Allow the bread to rise

Form the dough into a lightly oiled loaf pan, cover it with a plastic bag and and let it sit for about another 1 ½ to 3 hours. A loaf pan is essential here. This dough is too moist to bake in a freeform hearth style and will flatten considerably if baked in this manner. This is the part where your bread will do most of its leavening. This process will take longer due to the weight of the dough and the dough not being completely airtight due to the wheat berry and bran particles.

6) Bake to perfection

About 45 minutes before you’re going to bake the bread, Preheat your oven to 350F (177C). Bake until the internal temperature of the bread measured with an instant-read thermometer registers 180 to 190F (77 to 82C). If you don't have a thermometer, this is about 60 to 65 minutes. Remove from the pan when cooled completely. I recommend slicing this bread and storing it in a plastic freezer bag in the freezer. Stored this way it will keep for several months. This recipe makes one loaf of Flourless Sprouted Whole Wheat Bread.